There is nothing like the Sunday night empty cake tin feeling when time is running short and the working week is just hours away. Here is a handy little loaf recipe that will fill the tummies and the lunch boxes all the week through. It takes 50 minutes to bake, but mixes up in a flash. Then you can leave it to its own devises in the oven while you put your feet up on the couch for a while.
I adapted this recipe from one of Edna Low's. Part of my inspiration came from these great New Zealand dried apricots I found at the vege market. They come from central Otago, are available at Growers Direct in Christchurch, or straight from the growers stall at the Dunedin Saturday Market.
Apple, Apricot and Walnut Loaf
1 cup caster sugar
2 tablespoons softened butter
1 apple - grated
1/2 cup dried apricots
1/2 cup walnuts
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup milk
Preheat the oven to 175deg. C and line a loaf tin with baking paper.
Beat the butter and sugar together well. It will look quite grainy.
Beat in the grated apple, followed by the chopped apricots and walnuts.
Lastly beat in the egg.
Sift the flour, baking powder and cinnamon together, and warm the milk.
Alternatively stir the flour and the milk into the wet mixture, a third at a time, to form a smooth batter.
Pour the batter into the lined loaf tin and bake for 50 minutes.
Leave to cool in the tin, then use the baking paper to pull the loaf out.
You can serve the loaf either plain or buttered.
It will store in an airtight container for about a week.
Happy baking, and happy week!